Easter Bread

 

Ingredients

BRIOCHE DOUGH

• 1 3/4 cups +2 tablespoons all purpose flour
• 1 pinch salt*
• zest of 1 lemon
• 2 1/2 tablespoons granulated sugar
• 1/4 cup lukewarm milk (I used 2 % milk)
• 1 1/2 teaspoons active dry yeast
• 2 eggs (room temperature) (slightly beaten)
• 1/2 cup butter (room temperature)

If using unsalted butter add 1/4 teaspoon of salt.

EGG WASH

• 1 egg
• 1 tablespoon water

TOPPING

• 2-4 eggs (uncooked and dyed whatever colour you like)
• 2-4 tablespoons sprinkles* (if desired)

Instructions

BRIOCHE DOUGH

• In the bowl of a stand up mixer whisk together the flour, salt, zest and sugar, make a well in the centre and add the milk and yeast, mix together with a fork. Then add the eggs. With the dough hook attachment knead for approximately 1 minute just to combine. 
• Cover the bowl with plastic and let rise 2 hours, every 30 minutes fold both ends into the middle (repeating 4 times).
• When the time has passed add the butter a little at a time, on medium high speed with the dough hook, knead just to combine all the butter, then let the dough rest 10 minutes. Knead again for 5-6 minutes until smooth and the dough does not stick to the sides of the bowl. Place the dough in a lightly greased bowl, cover with plastic and refrigerate for 1-2 hours.
• Move the dough to a lightly floured flat surface. Divide the dough into 4 parts. Roll each part into 2 ropes (10-12 inches / 25-30cm),  join 2 ropes at the top and twist the ends one over the other (see photo), join the ends to form a wreath (circle) repeat with the remaining ropes. Place the wreaths on a parchment paper lined cookie sheet, cover and let rise in a warm draft free area for 1-2 hours or doubled in bulk.
• 15 minutes before rising time has finished pre heat oven to 390F (195C).
• Add a dyed uncooked egg (if desired) to the centre of the wreath then brush the wreaths with the egg wash (be careful not to brush the eggs) and sprinkle with the sprinkles. Bake for approximately 20 minutes or until golden, or when tapped on the bottom and there is a hollow sound. Immediately move the baked buns to a wire rack to cool. Let cool before serving. Enjoy!

EGG WASH

• In a small bowl beat together the egg and water.
  Source: https://anitalianinmykitchen.com/wprm_print/25357

French Bread

 

INGREDIENTS

  

• ¼ cup cornmeal
• 2 tablespoons rapid rise yeast
• ½ cup warm water 110–115 degrees F
• 2 cups hot water
• 5 tablespoons vegetable oil
• 3 tablespoons sugar
• 1 tablespoon salt
• 6 cups all-purpose flour divided
• 1 egg beaten

INSTRUCTIONS

 

• Line a large baking sheet with parchment paper and sprinkle evenly with cornmeal. (Greased baking sheets work too, but we prefer the cornmeal method.)
• In a small bowl, dissolve yeast in warm water.
• In the bowl of a stand mixer, combine hot water, oil, sugar, salt and 3 cups of the flour. Mix together with the paddle attachment.
• Add yeast mixture and mix to combine.
• Add remaining 3 cups of flour 1 cup at a time, mixing after each addition. Once all of the flour is added, let dough rest for 10 minutes.
• Place dough onto a lightly floured surface and divide into three pieces. Roll each piece into a 9-x-12-inch rectangle. Roll each rectangle up from the long edge like a jelly roll.
• Place each dough roll on a prepared baking sheet, seam side down.
• Score the bread across the top 3 or 4 times, and brush each loaf with beaten egg for a crisp and shiny crust. Let dough rise, uncovered, for 30 minutes in a warm place.
• Toward the end of the rise, preheat the oven to 375 degrees F.
• Bake on the middle rack for 20 minutes or until golden brown.
  
  
  Source: https://lilluna.com/wprm_print/97107

 Easter Cupcakes 

Chocolate Cake

Ingredients

Cake Ingredients

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• 2.25 oz (64 g) Dutch cocoa powder

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• 8 oz (227 g) water

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• 3 (3) large eggs

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• 2 tsp (2 tsp) vanilla extract

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• 4 oz (113 g) Mayonaise

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• 14 oz (397 g) Unbleached cake flour

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• 15 oz (425 g) granulated sugar

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• 2 tsp (2 tsp) baking powder

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• 1 tsp (1 tsp) baking soda

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• 1 tsp (1 tsp) salt

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• 6 oz (170 g) unsalted butter at room temperature

Instructions

Cake Instructions

• Bring the water to a boil. Add in cocoa powder.

  Whisk until smooth then add in cold mayonnaise, vanilla and eggs. Whisk to break up the eggs. 
• Weigh out all dry ingredients (flour, sugar, baking powder, baking soda and salt) and place into a stand mixer bowl and attach the paddle attachment.
• Turn mixer on low (setting 1 on Kitchen Aid mixers). Add in your room temperature butter in small chunks. Combine on low until you achieve a sandy mixture.
• Add 1/2 of your liquid ingredients into your dry ingredients and mix on medium for 2 minutes. If you do not do this step, your cake could collapse.
• Turn your mixer back down to low and add in the rest of your liquids slowly. Stop once or twice to scrape the bowl as needed.

  Once they are all combined, turn back up to medium for another 30 seconds.
• Lightly grease two 8" round cake pans prepared with your choice of pan release. I prefer cake goop. 
• Bake for 30 minutes at 350ºF depending on how big your pans are. The bigger the pan, the longer it will take for them to bake. 

  When a toothpick comes out of the center with a few sticky crumbs on it, the cake is done.
• After the cakes have cooled for about 10 minutes, or the pans have cooled to the point they can be touched, flip the cakes over and remove from the pans onto a cooling rack to cool completely. I cover mine in plastic wrap to keep them from drying out why they cool.
• Once the cakes are completely cool you can trim them and frost them.  
  Source: https://sugargeekshow.com/wprm_print/14449
  

Chocolate Buttercream 

Ingredients

• 1 cup unsalted butter, softened
• 3 cups confectioners sugar
• 1/2 cup unsweetened natural cocoa powder
• 3 to 4 Tbsp heavy whipping cream
• 2 tsp vanilla extract
• 1/4 tsp salt

Instructions

1. With a stand mixer fitted with a whisk attachment, beat butter on high speed for about 3 minutes or until creamy and lightened in color, scraping down the bowl as needed.
2. Add confectioners sugar, cocoa powder, 3 Tbsp heavy cream, 2 tsp vanilla extract, and 1/4 tsp salt.
3. Beat on low speed until sugar is incorporated then increase to medium/high speed and beat for 3 minutes, scraping down the bowl several times to ensure everything is well blended. Add another Tablespoon of heavy cream if needed to thin the frosting. 

Source: https://natashaskitchen.com/wprm_print/71360